Very simple to prepare and yet delicious, the quality of this sauce (as with most Italian recipes) depends mostly on the quality of the ingredients used. When you buy the gorgonzola, look for a very creamy variety. If you cannot find gorgonzola, Cambazola or Dolcelatte will do. This sauce is best used to dress short pasta such as conchiglie and penne, or gnocchi (potato dumplings).

Cut the cheese into chunks and place it in a saucepan with the butter over a very low heat. Gently cook the cheese, stirring occasionally, so that it melts without frying.

When the cheese is completely melted, add enough cream to give the sauce the consistency of custard -- the amount of cream required will depend on the cheese used.

Add the nutmeg. Season the sauce with salt and pepper to taste, being careful not to add too much salt as the cheese is rather salty. To serve, dress the just-drained pasta with the sauce, then sprinkle with freshly grated Parmesan cheese.